Cold Ququ dishes are very suitable for summer. Do you know how to make them better? The weather is hot, except for the defect of heat, the rest are all advantages. There are beautiful scenery and distinctive food. The green grass is lush and the sky is clear in Wan Li. How can a beautiful word describe it? There are countless food snacks. There are abundant fruits and vegetables, melons, peaches, prunes, long beans, tomatoes and cucumbers. These are colorful and cost-effective.

The vegetables in the field are full of growth and development, and the wild vegetables are not far behind. Young leaves, gray vegetables, salsa, bitter vegetables, mint, shepherd's purse and horseteeth are popping up in droves. It's really a bumper harvest. Let's share with you a wild vegetable that is especially suitable for summer. Mix it conveniently, it's fresh and under fire. Let's see what it is delicious.

Do you know this wild vegetable? This is a Ququ dish, whose scientific name is Sonchus oleraceus, also known as Quma dish. Because it looks very similar to Bitter Vegetable and tastes bitter, it is often misunderstood as Bitter Vegetable, and it is despised by everyone. As for how to distinguish Bitter Vegetable from Ququ Vegetable, just look at the leaves. Ququ Vegetable is serrated, but Bitter Vegetable is not. It is easy to remember this.

Step 1: Squeeze out the leaves of Qu Cai, clean them, and they are emerald green and have a strong taste of nature. Many people think that wild vegetables can only be eaten for a short time, but they don't know that this is the growth and development of one crop after another, especially in summer, where the temperature is suitable and one crop grows very fast. Qu Cai is the wild vegetables that are eaten in spring to summer, and its growth cycle is still very long. Don't miss it in summer.

Step 2: add water to the pot to boil, add a little salt to keep the color of the leaves green, and put it into the koji to soak up water, which can not only remove hydrochloric acid, but also greatly reduce the bitterness. For example, our family likes to eat jiaozi. We will store some wild vegetables in spring and summer, squeeze the purified water, put it into sealed packaging bags and put it in the refrigerator for freezing and preservation. It is especially convenient to use as you eat, so there are different dumplings stuffed all year round.

Step 3: Pick up the Ququ dish and put it in the water, which is too cold. Squeeze the water and cut it into pieces. Mix a bowl of juice, take a proper amount of garlic and mash it into minced garlic. (You can also use chili pepper oil) Add a little soy sauce, salt and sesame oil and mix well, and the juice will be adjusted. Now it is the season for fresh garlic, so eating fresh garlic often has many benefits.

Step 4: Pour the minced garlic juice on the green vegetable leaves, and just turn it over. A fresh and appetizing cold dish, Ququ, will be ready. It is tender and refreshing, and it is very delicious. Have you ever eaten this wild vegetable?

Tip: 1, take the wild vegetables taken home on the same day or store them in water as much as possible. If the leaves turn yellow, they can't be eaten, which will harm the taste. 2. Ququ can't be taken with eggplant, and it is not necessary to put it together to make cold salad. 3, wild vegetables can not be taken too much, and reasonable collocation can balance nutrition.